If you love cinnamon rolls, you have to make this summery version! I love all things lemon—sweet or savory—so it was a no-brainer to make a pillowy soft lemon roll. This version has a brioche-like dough filled with butter whipped with lemon curd and sprinkled with lemon sugar. The resulting rolls are buttery, sweet, and punchy.
In my opinion, good sweet rolls have to be incredibly soft and fluffy once baked. They shouldn’t be hard, dense, or dry. The centers shouldn’t be the only part of the roll that is gooey either. This recipe achieves that with an enriched yeast dough, plenty of butter, and the right baking pan.
A ceramic pan is my go-to for all types of sweet rolls. It insulates the rolls better so they don’t get as hard and dry on the edges and bottom, keeping the rolls soft and gooey throughout the pan, not just the center! If you have a casserole dish or lasagna pan, it will work great for this recipe.
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